Cauliflower Nachos with Pickled Jalapeños

cuisine Mexican
difficulty Simple
season Year Round
serves 2

Ingredients for the nachos

1 medium head cauliflower, florets sliced into 1/4” thick pieces 3 tablespoons3 tablespoons extra-virgin olive oil 1 teaspoon1 teaspoon kosher salt 1/2 teaspoon1/2 teaspoon ground cumin 1/2 teaspoon1/2 teaspoon smokey paprika 1/4 teaspoon1/4 teaspoon chili powder 1 cup habañero cheddar cheese, shredded 1/2 cup black beans, rinsed and drained 1/4 cup red onion, chopped 1/4 cup pepitas 1/2 avocado, diced 1 scallion, thinly sliced, white and light green parts only 8 tiny tomatoes, chopped 4 ounces tortilla chips 1/4 cup cilantro leaves, optional

for the pickled jalapeños

5 jalapeños, thinly sliced 1 whole garlic clove, thinly sliced 1/2 cup white distilled vinegar 1/2 cup water 2 1/2 tablespoons2 1/2 tablespoons sugar 1/2 tablespoon1/2 tablespoon sea salt

Directions for the nachos

  1. Preheat oven to 425º.
  2. On a HALF SHEET BAKING TRAY, add the cauliflower and drizzle with olive oil. Sprinkle the salt, cumin, paprika, and chili powder over the cauliflower. Use your hands to toss and coat the seasoning and cauliflower as evenly as possibly. Roast until tender and a deep golden brown, about 20 minutes.
  3. Remove the tray from the oven and top cauliflower with the beans and red onion, and then the cheese. Return tray to the oven and watch carefully. Remove as soon as the cheese is completely melted.
  4. Garnish with pickled jalapeños, the sliced scallions, and serve immediately.

For the pickled jalapeños

  1. Put the jalapeños in a glass bowl or jar. Add the garlic slices.
  2. Put the vinegar, water, sugar and salt into a 1 QUART saucepan. Simmer the mixture over low heat, stirring occasionally, until the sugar is dissolved, about 5 minutes.
  3. Pour the brine over the jalapeños. Let cool to room temp, then cover and chill for at least 30 minutes.